Unlike most bongs, I never get the lure of luchi (white flour puri). However, I used to love the typical sada-aloor tarkari that used to be made with it. I generally had it with roti instead of luchi.
After marriage when I was “forced” to learn how to make luchi, I tried many types of curry that goes with it. However, whatever exotic thing I tried my husband would always ask for this plain ‘ol tarkari. Apparently there is something special about this simple curry.
- 4,5 medium sized potatoes cut into cubes
- 2,3 dry whole red chilies
- 1 tbsp. paanch-phoron (available in Indian stores)
- A pinch of hing (asafoetida)
Heat oil in a pan and temper it with paanch phoron, hing and dried red chilies. Let them sizzle before you add the potato cubes to it. Fry the potatoes on medium heat without making them brown.
Add salt and sugar to taste and pour enough water to boil them. Cover and cook till the potatoes are soft but still retain their shape. All the water should evaporate before you remove it from heat.
Serve with some phulko luchi.